Roasted Baby Squash, Carrots & Potatoes

Roasted Baby Squash, Carrots & Potatoes
Photo by Scott Phillips

Ingredients

  • 4 to 6 baby red and yellow potatoes
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 4 to 6 baby pattypan squash
  • 4 to 6 baby carrots, preferably with tops
  • Chopped fresh thyme or rosemary

Heat the oven to 450°F. Wash and dry the vegetables. Trim off any tips or stems that seem extra long, and halve any vegetables that seem a little large. Toss each type of vegetable separately in olive oil (just enough to coat), salt, pepper, and a little chopped thyme or rosemary. Spread the vege...

View full recipe at Fine Cooking

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